Not sure if I want to just try my kitchen torch for cinnamon sugar bread or just do the work and make creme brulèe. Or maybe I’ll do both.
And I love pie crust snails made with cinnamon and sugar, especially when still warm from the oven.
Oh, holy cow, yes! That square Japanese white bread (can be milk bread, but doesn’t have to be). Don’t get it pre-sliced so you can slice it about an inch thick, and then proceed from there. I think I’m going to have to go down to Andersen Bakery in Serramonte tomorrow and pick up a loaf.
Cinnamon sugar on buttered and toasted raisin bread is a meal. Add a little cuppa and your all set.
Dang, my sweetie makes milk bread in some form about every two months these days. Somehow*, I’ve missed using it for this purpose. It would be perfect for it!
One detail in how I prepare it that I don’t think has been mentioned before: put the butter on top of everything else, don’t spread it on the bread. This means that the cinnamon and sugar absorb it as it melts and makes the candy shell form around the edges. The bread under the butter isn’t so soggy with this method.
Layers of heaven:
Butter
Cinnamon
Sugar
Bread
Pop it in the broiler or the toaster oven until the exposed part of the bread is as close to burnt as you can stand. Mmmmmmmmmmmmmmmm.
* That “somehow” is properly explained by it usually being all used up on pork katsu sandos. Still, I’m gonna have to pilfer a couple of slices. I’ll eat a nekkid pork katsu with some slaw on the side dressed with Bull-dog sauce just to have the privilege.
It’s called Cinnamon Toast (of which the cereal Cinnamon Toast Crunch is named and tries to evoke). Yes as a kid all the time. And a few years ago I did it again when we bought a new cinnamon for a recipe and realized we had a whole container already.
I mentioned it to my wife and she had never heard of it (she grew up in Europe and I guess it was less common there) so we made some and it was yummy.
We have a shaker of cinnamon sugar in our spice cabinet. It started out as a container of store-bought cinnamon sugar, but once it ran out we mixed up our own (we have tons of cinnamon in our cabinet) and continued o use the shaker (unlike the OP, we sprinkle it on our toast).
I still occasionally have cinnamon toast for breakfast, but the main use the sprinkler gets is for making “pie crust cookies”. When we’re making pies we take the left-over crust, cut it into manageable pieces, sprinkle with cinnamon sugar, and put a trayful of these in the oven while the pie is baking. Don’t leave them in more than five minutes or so – they burn quickly. But the resulting adventitious cookies are great, and give you a way of gauging how well you’re making your crust.
(Ever since I made a pie for some people in exchange for using their concord grapes, and their entire reaction to my grape pie was “You got this pie crust out of a box, didn’t you?” have made my own crust from scratch. My wife Pepper Mill always made a scratch crust.)
Pondering this… I guess I need to qualify. I like softened butter on toast as long as there’s not too much of it in a melty puddle. I don’t like the way melted butter gets on your lips and leaves a taste. I do like a moderate amount of butter, but I’m not one to pour lots of butter on vegetables, baked potatoes, car parts, grass clippings, and everything else under the sun. Butter is okay in its place.
If I fry things in butter, it’s usually a mixture of butter and olive oil.
I do plan to have some cinnamon toast this morning, and I will put butter on it. My favorite butter: Plugra.
Preach!
My favorite 2 a.m. snack is half a toasted English muffin with butter and honey. I will try it with a sprinkle of cinnamon next time.
I’ve been eating it since I was a kid. There’s always a pre-mixed jar in my cabinet. I use it (with butter) on white bread toast, English muffins/toast, bagels, etc. My son used to put butter and cinnamon and sugar on lefse and then put it in the oven for a few minutes.
My mom would also give us toast with butter and then topped with brown sugar. That is really good too.
I used to have plain brown sugar on toast as a kid occasionally. Nowadays, I just put jam on toast if I want sweet toast; we had some vanilla fig jam from Costco that was amazing but I don’t know if they stock it anymore.
Did anyone else have one of these glass shaker jars that looked like a bear? They doubled as a coin bank.
You can make chocolate toast with the same process.
Bread..butter, sugar, cocoa powder.
If you like chocolate, you’d like it.
My mom used to make extra pie dough just for making “pie cookies” 
I have made cinnamon toast, though it has been a while. I do have a shaker with sugar and cinnamon blend – I use for Christmas cookies (instead of frosting)
Brian
I was pretty old when I figured out that was why so much extra dough
I prefer Dutch style, myself: unsalted butter and shaved chocolate (make mine milk) on a thick slice of white bread.
OMG. I’m fixing to get so annoying at work!
So my daughter made pie crust for tomorrow. She’s making tomato pie for lunch.
So we were discussing the pie crust cookie things. She made extra to try it out. The kids are super excited about that eventuality.
Whoo-hoo. What one learns on the Dope truly amazed!
I did not go down to Andersen Bakery today, I thought better of having a huge loaf of white bread in the house. But I did try cinnamon toast for the first time in ages, and I tried it twice, using our regular whole wheat sandwich bread, which was not bad. My first attempt, as part of a somewhat less healthy than usual breakfast, was just okay, I didn’t leave the bread in the toaster oven long enough so it was not really toast yet. The second one, afternoon snack, was better, I left the toast in what would otherwise have been too long so it was nice and crunchy. Also, by happenstance the butter was hard right out of the refrigerator, so I cut the thinnest slices I could and semi-covered the bread before adding the cinnamon sugar. That worked out really well, with pockets of extra butter where it melted but couldn’t spread out very far.
When I was a kid we didn’t have a toaster oven, just a regular upright toaster, so our only method was make toast, butter it, then put on the cinnamon sugar. I agree that the toaster-oven method is better.
There used to be a company in Salt Lake City and environs called Sconecutter. Their version of “scones” didn’t quite tally with somewhat dry and crumbly UK quickbreads. These were soft and chewy and wonderful when warm. They were usual served with butter and cinnamon sugar. (They also served a savory “Sloppy Joe” scone that was great, along with other various sandwich scones). Sadly, the chain is no more. Evidently the last one closed in Sandy in 2021, although most of the branches were closed earlier.